Mushroom Catsup. — Clean 1 peck of full-grown mushrooms, put them in a stone jar with Ys pound salt sprinkled between them. Let stand for 3 hours, then break up with the hand, and put in a cool place for 3 days, stirring occasionally, washing well, to extract as much juice as possible. Then measure the quantity of liquor without straining and add to each quart y^ ounce of Cayenne pep- per, Yt ounce of allspice, Yg ounce ginger, Ys teaspoonful mace. Put all in a stone jar, cover closely, set it in a kettle of boiling water, place over the fire, and boil 3 hours. Pour the liquor into a clean saucepan, boil slowly 20 minutes more, then into a jar, and let stand till next day. Strain through a fine cloth, add to each pint of catsup 1 tablespoonful brandy, fill into small bottles, cork 612 VBOKTABLEa and seal tightly, and set in a cool place for farther use. This catsup is used for flayoring sauces. ONIONS. Onion Farcl. — Peel 6 large white Spanish onions, scoop out the center with a vegetable cutter, place them in a saucepan, cover with boiling water, cook 5 minutes; remove and lay them for a few minutes in cold water. Prepare a veal or chicken forcemeat, drain the onions, and fill them with the forcemeat. Cover the bot- tom of a deep round pan with thin slices of larding pork, lay the onions side by side on top the pork, add 1 pint of chicken or veal broth, cover them with buttered paper, place the pan in the oven, and bake, basting frequently, till done. Serve the onions on a hot dish, remove the fat from the gravy, add Vs teaspoonful beef extract and a small piece of butter, cook a few minutes ; then strain, pour the gravy over the onions, and serve. Creamed Onions. — Peel 1 quart medium-sized white onions, place them in a saucepan, cover with boiling water, add 1 teaspoon- ful sugar, boil till nearly done ; add 1 teaspoonful salt, boil a few minutes longer, then drain them in a colander. In the meantime melt 1 ounce butter, add Y, tablespoonful flour, stir and cook 2 minutes ; add y, pint of hot milk, cook 2 minutes ; season with y^ teaspoonful white pepper and a sprinkle of salt, put the onions in a hot dish, and pour the sauce over it Glazed Onions. — Peel 1 pint of small white onions, place them in a round pan, pour over 1 ounce melted butter, and dust with 1 tablespoonful powdered sugar ; place the pan in a medium-hot oven and bake to a fine golden color, remove, and use them for gar- nishing. Onions^ Boiled. — Peel 1 pint of small white onions, place them in a saucepan over the fire, cover with boiling water, add Y^ tea- spoonful salt, boil 10 minutes ; then drain them on a sieve, return VEGETABLES. 613 the onions to the saucepan, add 1 ounce bntter, toss them 3 min- utes over the fire, then use for garnishing. Onion 8aat6. — Peel 1 quart white onions the size of a walnut (have them of an equal size), place in a saucepan, cover with boiling water, add 1 teaspoonful sugar, boil until nearly done ; then add 1 teaspoonful salt, draw the saucepan to side of stove, let stand 5 min- utes ; drain them in a colander, return the onions to the saucepan, add 1 ounce butter✪ Onions Boiled, toss them a few minutes over the fire, serve in a hot dish, pour 2 tablespoonf uls cream over them.

AI-modernized reading of the original text

Mushroom Catsup. — Clean 1 peck of full-grown mushrooms, put them in a stone jar with Ys pound salt sprinkled between them. Let stand for 3 hours, then break up with the hand, and put in a cool place for 3 days, stirring occasionally, washing well, to extract as much juice as possible. Then measure the quantity of liquor without straining and add to each quart y^ ounce of Cayenne pepper, Yt ounce of allspice, Yg ounce ginger, Ys teaspoonful mace. Put all in a stone jar, cover closely, set it in a kettle of boiling water, place over the fire, and boil 3 hours. Pour the liquor into a clean saucepan, boil slowly 20 minutes more, then into a jar, and let stand till next day. Strain through a fine cloth, add to each pint of catsup 1 tablespoonful brandy, fill into small bottles, cork 612 VEGETABLES and seal tightly, and set in a cool place for farther use. This catsup is used for flavoring sauces. ONIONS. Onion Farcl. — Peel 6 large white Spanish onions, scoop out the center with a vegetable cutter, place them in a saucepan, cover with boiling water, cook 5 minutes; remove and lay them for a few minutes in cold water. Prepare a veal or chicken forcemeat, drain the onions, and fill them with the forcemeat. Cover the bottom of a deep round pan with thin slices of larding pork, lay the onions side by side on top the pork, add 1 pint of chicken or veal broth, cover them with buttered paper, place the pan in the oven, and bake, basting frequently, till done. Serve the onions on a hot dish, remove the fat from the gravy, add Vs teaspoonful beef extract and a small piece of butter, cook a few minutes ; then strain, pour the gravy over the onions, and serve. Creamed Onions. — Peel 1 quart medium-sized white onions, place them in a saucepan, cover with boiling water, add 1 teaspoonful sugar, boil till nearly done ; add 1 teaspoonful salt, boil a few minutes longer, then drain them in a colander. In the meantime melt 1 ounce butter, add Y, tablespoonful flour, stir and cook 2 minutes ; add y, pint of hot milk, cook 2 minutes ; season with y^ teaspoonful white pepper and a sprinkle of salt, put the onions in a hot dish, and pour the sauce over it Glazed Onions. — Peel 1 pint of small white onions, place them in a round pan, pour over 1 ounce melted butter, and dust with 1 tablespoonful powdered sugar ; place the pan in a medium-hot oven and bake to a fine golden color, remove, and use them for garnishing. Onions^ Boiled. — Peel 1 pint of small white onions, place them in a saucepan over the fire, cover with boiling water, add Y^ teaspoonful salt, boil 10 minutes ; then drain them on a sieve, return the onions to the saucepan, add 1 ounce bntter, toss them 3 minutes over the fire, then use for garnishing. Onion Sauté. — Peel 1 quart white onions the size of a walnut (have them of an equal size), place in a saucepan, cover with boiling water, add 1 teaspoonful sugar, boil until nearly done ; then add 1 teaspoonful salt, draw the saucepan to side of stove, let stand 5 minutes ; drain them in a colander, return the onions to the saucepan, add 1 ounce butter, toss them a few minutes over the fire, serve in a hot dish, pour 2 tablespoonf uls cream over them.

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European and American cuisine